93?±?0.22&nbsp;mL&nbsp;kg-1&nbsp;h-1) followed by white, blue and control fruits. Overall acceptability was recorded maximum in the fruits which were covered with red colour bags (8.67) whereas sweetness was reported maximum in control fruits (8.30). For harnessing the benefit of bagging in pomegranate, fruit should be bagged 60&nbsp;days after flowering with red color cellulosic bags. Red color cellulosic bags are much effective in producing quality fruits except compromising on few quality traits like aril Ca and total phenols content. © Association of Food Scientists &amp; Technologists (India) 2019.The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14&nbsp;days. Strawberry fruits were treated at 72&nbsp;°C for 15&nbsp;s by HTST and also sonicated at 20&nbsp;kHz and 100% amplitude for 5, 10, and 15&nbsp;min. The main objective is to evaluate the effect of treatments and storage time on color, total antioxidants, total phenolics, ascorbic acid and microbial content of strawberry juice. Results showed that the increase in the sonication treatment time (from 5 to 15&nbsp;min) showed a higher total phenolics, antioxidant capacity and ascorbic acid content. In addition, 15&nbsp;min sonicated-strawberry juices showed a higher lightness values as compared to HTST treated strawberry juice. Sonication treatment showed a potential as a method to preserve and improve the phytochemical quality of strawberry juice during room temperature storage. © Association of Food Scientists &amp; Technologists (India) 2019.In this study, the efficacy of dragon fruit peel (DFP) powder&nbsp;as antioxidant dietary&nbsp;fibre&nbsp;(ADF), at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and susceptibility to lipid&nbsp;oxidation&nbsp;of chicken nuggets during 20&nbsp;days of refrigerated storage was assessed. DFP, rich in dietary fibre (56.91%) with higher insoluble dietary fibre, phenolics (36-39&nbsp;mgGAE/100&nbsp;g) content and possessing good radical scavenging activity as well as reducing power, contained 10.36% protein, 4.48% fat and 2.34% ash. HPLC analysis revealed presence of high concentrations of gallic and ferulic acid, among the phenolics. Incorporation of DFP in nuggets although decreased the pH but improved emulsion stability as well as cooking yield and had higher protein, ash and lower fat content. Further, the treated nuggets had significantly (p??0.05) increase in the scores of other attributes compared to control samples. DFP significantly decreased lipid peroxidation, odour scores and microbial load in chicken nuggets during 20&nbsp;days of storage period. From the study, it could be deduced that DFP rich in bioactive components had positive influence on the nutritional quality of chicken nuggets and could also be used as ADF in muscle food without affecting the quality and acceptability of products. © Association of Food Scientists &amp; Technologists (India) 2019.The present study aimed to determine the effect of adding protein hydrolysates obtained after 30, 60, and 90&nbsp;min enzymatic hydrolysis of fish roe on properties of silver carp sausages enriched with fish oil during storage at 4&nbsp;°C for 30&nbsp;days. Properties of the fortified sausages were determined by assessment of primary and secondary oxidation, fatty acid composition, microbial spoilage, texture, and organoleptic properties. The results indicated that the hydrolysates could retard oil oxidation and microbial spoilage and preserve n -?3 fatty acids in fish sausages during the refrigerated storage. Also, they rendered firmer microstructure with smaller oil droplets to the sausages. Fish sausages fortified with the hydrolysates were lighter and exhibited better textural and sensory properties. It can be concluded that enzymatic hydrolysates from discarded fish roe can be added to fish sausages containing fish oil to retard oil oxidation and microbial spoilage and improve sausage properties. © Association of Food Scientists &amp; Technologists (India) 2019.Detecting meat adulteration for quality control and accurate labeling is important and needs convenient analytical methods. This study aimed to investigate and compare the application of the transmission and ATR approaches of FTIR followed by principal component analysis (PCA) to not only discriminate between chicken and beef meat but also quantizing chicken portion of mixtures. https://www.selleckchem.com/products/tofa-rmi14514.html Two different approaches are presented; spectra preprocessing with focus on wavenumber region of 1700-1071&nbsp;cm-1, and no preprocessed where PCA was applied on the whole spectra range of mid-FTIR. The results suggest that applying PCA on specified preprocessed spectra could detect hidden relationships between variables in chicken and beef in both approaches. PCA successfully clustered these kinds of meats when applied on transmission mode spectra without any preprocessing treatment, while applying it on ATR mode's raw spectra failed to cluster them. Additionally, the preprocessed ATR-FTIR spectrum was used to prepare regression models by Partial Least Square Regression (PLS-R) and artificial neural networks (ANN) for predicting presence and percentage of chicken meat in the beef meat mixture. The results demonstrated the superiority of ANN over PLS-R in this assessment with an R2 of 0.999. © Association of Food Scientists &amp; Technologists (India) 2019.Rose pomace, a by-product of the essential oil extraction process, is rich in dietary fiber. Insoluble dietary fiber (IDF) extracted from rose pomace was modified by enzymatic hydrolysis (EH) and ultrasound-assisted enzymatic hydrolysis (UEH) methods, and their physicochemical, functional, and microstructural properties were studied. The results showed that EH treatment performed better in the yield of soluble dietary fiber and the glucose adsorption capacity than UEH which contributed to better oil-holding, swelling, cation-exchange, and cholesterol adsorption capacities. Moreover, cellulose, hemicellulose, and lignin were detected based on Fourier transform infrared spectra and X-ray diffraction patterns. Scanning electron microscopy revealed that IDF had a shaly surface with a loose block structure after modification. In conclusion, different modification degrees have respective advantages, and modified IDF from rose pomace could be utilized in the food industry as a new source of functional ingredients, as well as to increase the economic value of rose products.